Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk the egg whites until soft peaks form.

Gradually add the granulated sugar, continuing to whisk until stiff peaks form.

Gently fold in the cornstarch, vinegar, and vanilla extract until combined.

Spoon the meringue mixture onto the prepared baking sheet, forming a circular shape with a slight well in the center.

Bake for 90 minutes, then turn off the oven and let the meringue cool completely inside.

In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.

Once the meringue is cool, top it with the whipped cream and arrange the fresh fruits on top.

Slice and serve immediately for the best texture.